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Captain Paul G. Forsberg first served as a mate on his father, Carl Forsberg’s, boat fleet, where he worked until 1951. At the age of 12, he bought his first 24-foot boat, which he used to practice cruising the waters of Montauk. Today, he owns and serves as the head captain on his father’s Viking Fleet, working alongside a team of captains that includes his son and two grandsons. They ship passengers around the waters of Massachusetts and New York aboard a fleet of four private and commercial fishing boats, a high-speed ferry, and a cruise and whale-watching ship—many of which Captain Paul designed himself.
Captains may showcase local skylines, point out passing whale pods, or drag-race the Flying Dutchman aboard the Viking Starship, a 140-foot cruise ship with a climate-controlled cabin and seating on two outdoor decks. The custom-designed high-speed ferry Viking Superstar transports passengers, their bicycles, and surfboards across the water to Block Island, New London, and Martha's Vineyard. Anglers occupy ships including the Viking Star, Gulfstar, wooden Stariper, and sail-assisted Freedom on day and nighttime fishing trips, taking advantage of onboard gear and sleeping quarters where the crew stays up and talks about which boats are the prettiest.

Jim Scoggins first felt the rocking of a ship's deck in the 1950s on the rolling waters of Lake Champlain. Though he traveled south and found himself in healthcare administration for the next few decades, he never lost the passion for sailing—and eventually returned to New England to conquer more waves in the 1980s. With Sail the Sounds LLC established at three local ports, Captain Jim now uses his original sailing craft, an O'Day 39, as part of his training and charter fleet. He and his wife, Teresa, helm an ASA-certified training center, charter service, and cruising club to set guests out on the sparkling waters of Mystic River and Mystic Harbor. Captains pilot three Hunter yachts for chartered trips, as well as six Hunter 240 sailboats for captain rentals, sailing-club events, and classes teaching technique for keelboats, coastal navigation, and safely chartering parties of water-fearing cats.

Cofounded by the legendary Hollywood dancer himself, the Fred Astaire Dance Studio hosts a team of seven veteran instructors who specialize in ballroom and Latin dances ranging from the rumba to the waltz. Students can build their cache of moves in private lessons with personalized curricula or practice with their peers in the convivial atmosphere of group classes. High-octane Zumba classes help to combust calories, imparting Latin-inspired choreography in an atmosphere that is festive but doesn’t expose students to dangerous swarms of flying champagne corks. Youngsters build their poise in dance classes that cover five different styles, ranging from ballet to hip-hop, and engaged couples prepare to glide elegantly across the dance floor at their nuptials with wedding-oriented classes.

Certified aesthetician Sheri Muscarella pampers visages and exfoliates skin at Lushka Organic Skincare Studio. The microdermabrasion gently abrades the face, neck, and décolletage with aluminum-oxide crystals, removing dead skin cells to reduce the appearance of sun damage, fine lines, and age spots and reveal the face's vibrant underground youth scene. The Signature facial employs a custom cocktail of imported Éminence Organic Skin Care products from Hungary, with each treatment tailored to suit the client's skin type and face genre. Gentle facial massage stimulates circulation with or without steam depending on skin type, along with an enzyme mask, accompanied by a warm-mitt hand massage. After the technician removes the mask, she applies rejuvenating serums and lotions to burnish the face to a healthy glow.

At The Fisherman Restaurant and Lounge, diners drink in sweeping views of Fishers Island from the dining room or cove-side patio as they peruse a chef’s tasting menu teeming with fresh, local seafood. Amorous couples or rival sea captains hoping to bury the hatchet warm up with orange-and-mango firecracker shrimp or indulge in a decadent version of a childhood favorite with the creamy lobster mac 'n' cheese. White tablecloths set the backdrop for main dishes of top-sirloin fillet steak, whose shallot-and-blue-cheese crust hypnotizes taste buds in much the same way a snake charmer mesmerizes a cobra with a pocket watch. A fillet of sole and native clams bathe in miso vegetable broth, or veal meatballs bob in slow-simmered basil marinara. Guests plunge spoons into gingersnap bread pudding or savor biscotti with vanilla-bean ice cream for an ending sweeter than the director's cut of Romeo and Juliet where the poison and dagger are replaced with biscotti and vanilla-bean ice cream.